Gluten-Free Margherita Pizza

A crust made of cauliflower makes for a delicious wheat-free pizza.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 228 Calories

Ingredients

• ¼ teaspoon salt
• 1 large egg
• 2 tablespoons Parmesan cheese
• ¼ cup chopped fresh parsley
• 1 clove garlic, chopped
• ½ cup tomato sauce
• ¼ teaspoon black pepper
• ½ cup shredded Italian cheese blend
• 3 cups coarsely chopped cauliflower
• ¼ cup sliced pepperoni (Optional)
• ½ cup packed shredded Italian cheese blend
• ¼ cup small or torn fresh basil leaves

Recipe Instructions

Step 1

Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with foil and spray with cooking spray.

Step 2

Grate cauliflower in a food processor.

Step 3

Put a steamer in a saucepan, add water to reach just below bottom, and bring to a boil. Add cauliflower and steam, covered, until tender, 8 to 10 minutes. Transfer to a large plate, spreading it out. Refrigerate, stirring occasionally, until cooled, about 15 minutes. Transfer to a smooth kitchen towel (not terry cloth), gather up towel ends, and twist, firmly squeezing out as much liquid as possible.

Step 4

Mix together egg, cheese, parsley, garlic, salt, and pepper in a bowl. Stir in cauliflower with a fork until evenly incorporated. Mound mixture in center of baking sheet; press and shape into a 12-inch round (about 1/4 inch thick).

Step 5

Bake until lightly browned, 15 to 18 minutes.

Step 6

Spread tomato sauce on crust and add pepperoni (if using), then sprinkle with Italian and parmesan cheeses. Bake until cheese is melted and bubbling, about 5 minutes. Scatter with basil.